5 1/2-6 c. unsifted white flour
2 c. unsifted whole wheat flour
3 tbsp. sugar
4 tsp. salt
2 pkgs. active dry yeast
2 c. milk
3/4 c. water
1/4 c. (1/2 stick) butter
Peanut oil

Combine flours. In a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt, and undissolved active dry yeast.

Combine milk, water, and butter in saucepan. Heat over low heat until liquids are very warm. butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half to a 14x9-inch rectangle. Shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Brush loaves with peanut oil and cover with plastic wrap. Refrigerate 2-4 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any bubbles which may have formed with a greased toothpick or metal skewer. Bake at 400 degrees about 40 minutes or until done. Remove from pans and cool on wire racks.